So when Jeff and I felt like having pancakes on Sunday, I went where no respectful food blogger goes -- to the Bisquick section of the supermarket baking aisle.

There I furtively placed a box of Heart Smart Bisquick in my cart, proceeded to the checkout, and almost made it to my car, when I was accosted by the Food Blogging paparazzi. Despite my protestations, their persistence was formidable.

I was caught red (box) handed. I confessed on the spot. I needed the Bisquick.

Let me tell you. It was worth it. I made savory, holiday inspired chestnut pancakes. They were the fluffiest, tastiest pancakes I had made in quite a while.

The interplay between the salty pancetta, the sugary maple syrup, and the sour creme fraiche is remarkably satisfying. Plus these savory pancakes balance the sweet gnocchi I made a few weeks ago.

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple SyrupMy inspiration for this recipe came from an original in Bon Appetit.Makes 10 (3-4-inch) round pancakes.

To toast the pecans, place in a small, dry skillet over medium heat for about 1 minute, or until golden brown. Shake the pan handle gently to ensure even toasting. Remove from heat.

Cook pancetta in a medium skillet over medium heat until brown and crisp; transfer to a paper-towel lined plate.

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Gently stir in chestnuts. Let batter rest for about 10 minutes.

Meanwhile, add maple syrup and cinnamon to a small pan and warm over a low simmer.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2-3 minutes per side.

Transfer to a warm plate until ready to serve. Top with créme fraîche, pancetta, and cinnamon maple syrup.

Honey, we all turn to a box from time to time! Yep. In fact, Mimi over at French Kitchen in America had a whole Bisquick recipe event last year. Lots of bloggers turned in their recipes, and let me tell you, it felt GOOD to see so many cool chefs owning up to their Bisquick habits!

It's been years since I ate pancakes, but chestnuts and pancetta and creme fraiche? Oh, girl, you've got me drooling!

I tried once....one time....to pick up a box of Bisquick and somehow, I don't know what happened.....my hand just wouldn't reach out to it. I had to implement Plan B with my recipe. Which in my house usually means it goes in the recycle bin.

Susan, there's nothing to be ashamed of! We are all busy people and it doesn't hurt to cut time-corners here and there. Also, Bisquick as far as I know is basically just a pre-mixed packaged product. You could probably make your own Bisquick from flour and leavening agents. It's not like you're making artificial pancakes!P.S. The pancakes look excellent!

My mother insisted on homemade pancakes for years and years. Then she found out that our small town's local diner (in a gas station, natch) secret to light and fluffy pancakes was Bisquik. From then on, she insisted on Bisquik.

Very fun, m'dear though you certainly have brought Bisquik to a new elevation!

I made a giant family-sized baked banana and walnut pancake too this weekend Susan! and guess what I used!??? yep Bisquick:) I love it, and always use it, so if that's a crime, I'll share it with you:)

I'm a sweet and savory kind of gal myself and my favorite pancakes have always been bacon pancakes, with big crumbles of bacon mixed right into the batter. That way you don't have to mess with the whole having to sneak a piece of bacon in your mouth to counter the syrup-soaked flapjacks. So much easier (and less messy) to just get it all in one bite.

ha, ha! i confess i use 'krusteaz' (not the clown!) pancake mix! it really makes better ones than i do, and i don't need to have all the ingedients! sometimes i put a bit of that 'amish friendship bread' starter into it...it makes it taste a little different!

No, no, no!!! Say it ain't so!! I know you can pancake! I know you can! If you try again, without the help of Betty Crocker, try leaving you pancake batter to sit for at least ten minutes. It will help the leavening ingredients start to work their magic so you can have tall fluffy pancakes even with whole wheat.

Ha! Great story, love the photos. So why do you reckon you are such a failure with pancakes? I find that a nice hot pan with a little butter does the trick. As long as the batter is the right consistency, it will work.

Oh how funny. I totally agree about bisquick being amazing, by the way!!

I have faith you could have homemade pancake success! I'm addicted to throwing in a handful or two of bran flakes (not the cereal - the actual flakes from bulk food) into the basic pancake recipe. It really lightens them up (the bran doesn't absorb liquid). Another tip - you could try adding coconut milk or a bit of heavy cream to homemade pancakes in place of milk.

Anyway, you're making me crave bisquick. It is sooo good (even if it is bad!)

Keep making things which involve pancetta, chestnuts, and creme fraiche and I think the judge will be willing to overlook your bisquik use -- and maybe even give you an early release for good behavior!

I won't tell. I probably won't use Bisquick either (bad childhood memories) but I love bacon waffles with sage and maple syrup. Similar, though your version is decidedly more high brown (even with the Bisquick).

he he he...love this funny post..dont worry i'll bail you out..on condition you give me some of these pancakes...dont worry about that thing of "ready to use mix" your photos and recipe gave justice in the end..yummy!!!

I bet you every food blogger has got a dirty little secret. Sometimes when I'm feeling lazy (not often) I use canned cook-in sauce to stew my chicken in and I really enjoy it. In the meantime I'm vehemently against any canned food. Shhh! Don't tell anyone.

Those flapjacks looks gorgeous, can't wait to try making them sometime. Don't have Bisquick here though...